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Cornmeal Cookies
Cornmeal Cookies
(Gialletti)
 
 
Ingredients:

4 oz (100 grams) unsalted butter
7 oz (200 grams) plain white or Italian type 00 flour
11 oz (300 grams) fine polenta
4 oz (100 grams) caster or superfine sugar
3 free range eggs, beaten
3 and 1/2 fl oz (l00 m) milk
1 teaspoon (5 ml) vanilla extract
Icing sugar, for dusting (optional)

Directions:

Melt the butter.

Put the flour, polenta and sugar into a large bowl and pour in the eggs, milk, butter and vanilla extract.

Mix well together.

Turn out onto a lightly floured surface and knead the dough.

Wrap in greaseproof paper and chill for 30 minutes.

Pre-heat the oven to 180C (350F) Gas Mark 4.

Grease several baking trays.

On a lightly floured surface, roll out the dough to 3/4 inch (2 cm) thick and, using a 2 and 1/2 inch (6 cm) fluted or plain cutter, cut into rounds.

Place on the prepared baking trays.

Bake in the oven for 15 minutes until crisp and yellow.

Transfer to a wire rack and leave to cool.

Store in an airtight jar. If wished, serve dusted with sifted icing sugar. Makes 28.

That's it!
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